Gatte ki Subzi

by Tarla Dalal

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Gram flour dumplings flavoured with dry spices, steamed and then dunked into a yoghurt based curry is a traditional Rajasthani speciality. Enjoy this dish either with puris or steamed rice.

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Gatte ki Subzi recipe - How to make Gatte ki Subzi

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Preparation Time: 20 mins. Cooking Time: 25 mins. Total Time: 45 mins 4Serves 4. (4 serving )
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Ingredients

For the gattas
3/4 cup besan (Bengal gram flour)
1 tsp chilli powder
1 tsp fennel seeds (saunf)
1/8 tsp carom seeds (ajwain)
1 tbsp curds (dahi)
2 tbsp oil
salt to taste

For the kadhi
2 cups curds (dahi), beaten
1 tbsp besan (Bengal gram flour)
4 to 6 curry leaves (kadi patta)
1 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp fennel seeds (saunf)
1/4 tsp asafoetida (hing)
1 bayleaf (tejpatta)
1 clove (laung / lavang)
25 mm (1") piece of cinnamon (dalchini)
1 cardamom (elaichi)
1/4 tsp turmeric powder (haldi)
2 tsp chilli powder
2 tsp coriander (dhania) powder
2 tbsp oil
salt to taste

For the garnish
2 tbsp chopped coriander (dhania)

Method

For the gattas

Combine all the ingredients for the gattas. Knead into a firm dough using 1 to 2 tablespoons of water.
Divide the mixture into 8 equal portions and shape each portion into a 75 mm. (3") long cylindrical roll.
Boil plenty of water in a pan and cook the gattas in boiling water for 7 to 8 minutes till they float on top. Drain and keep aside.
Cut the gattas into 12 mm. (½") long pieces. Keep aside.

For the kadhi

Combine the beaten curds, gram flour, ½ cup of water and curry leaves and mix well so that no lumps remain.
Heat the oil in a pan, add the cumin seeds, mustard seeds, fennel seeds, asafoetida, bay leaf, clove, cinnamon and cardamom.
When the seeds crackle, add the turmeric powder, chilli powder and coriander powder and sauté for a few seconds.
Add the curd mixture, 1 cup of water and salt and bring to a boil while stirring continuously, so that the kadhi does not split. Simmer for about 10 minutes and keep aside.

How to proceed

Add the prepared gattas to the kadhi and bring to a boil.
Serve hot, garnish with the coriander.

Nutrient values (Abbrv) per serving

Energy	385 cal
Protein	11.6 g
Carbohydrates	25.8 g
Fiber	5.3 g
Fat	23.7 g
Cholesterol	16.6 mg
Sodium	45 mg

Click here to view calories for Gatte ki Subzi

RECIPE SOURCE : Swadisht Subzian

Reviews

Mariam Memon

on 14 Oct 20 06:07 PM

I have made the kadhi I have followed your delicious recipe but I have added different twists as my mother-in-law who was from India used to do. I add some fresh spinach a few minutes before kadhi is ready I have also made the kadhi with about 8 okras/bhindis too by slicing them in two and just putting to the khadi 10 minutes before end of cooking We eat the kadhi with kidgeree which is red lentils/masoor daal and rice cooked together as is traditional in my in-laws household Sometimes a chutney made of coriander lemon mint garlic chillies salt Thank you

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Tarla Dalal Thanks so much for trying our recipe and sharing your feedback, it means a lot to us.

15 Oct 20 09:07 AM

priyanka sharma

on 24 Dec 18 05:09 PM

hi mam..! loved your site..! I made this recipe and the taste is too good.. really loved it but by mistake I have added more water so can you please tell me how to make the kadhi a bit thick..??

Tarla Dalal Hi Priyanka, Mix little besan with room temperature water and add it to kadhi & stir it continuously or else it might curdle.

25 Dec 18 09:44 AM

Neil Goenka

on 24 Sep 17 09:38 PM

I Love this Recipe Tarla ji I just made it, i love it especially the kadhi!!!! Thank you so much for this lovely recipe

Tarla Dalal Hi, Thank you for your kind words..Do try more and more recipes and let us know how you enjoyed them... Happy Cooking !!

25 Sep 17 08:40 AM

Sunita Singh

on 02 Dec 16 10:26 PM

Awsome taste

Tarla Dalal Hi Sunita, Thank you so much for your kind words. Do keep trying more and more recipes and let us know how you enjoyed them. Happy Cooking !!

03 Dec 16 08:35 AM

Ashwin

on 14 Sep 16 01:15 PM

mam mene yeh recipe try ki bt gatte hard ho gye so pls btaiye q aesa hua?

Tarla Dalal Hi Ashwin, if you over cook the ghatte they will turn hard and also put oil as mentioned do not reduce it.

14 Sep 16 05:09 PM

Teresa Dudhwewala

on 08 Jul 16 05:25 PM

Thanks for sharing the recipe

Tarla Dalal Hi Teresa, We are very happy to know you loved the recipe. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!

09 Jul 16 09:02 AM

avantika rajouria

on 24 Jun 16 02:40 PM

this dish was awesom i love it

Tarla Dalal Hi Avantika , we are delighted you loved the Gatte ki Subzi recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.

24 Jun 16 03:01 PM

Maheema Misra

on 14 May 16 12:41 PM

Well tarla Maam I have tried around 10 recepies and all of them have come out so so well. The serving filter is another star add on! All the recepies are great. No compliances at all . Perfect taste. This was my pick for today?

Tarla Dalal Hi Maheema, We are very happy to know you enjoyed the recipe. Do try more and more recipes and let us know how they turned out. Happy Cooking !!

16 May 16 04:28 PM

smita

on 31 Mar 16 09:15 PM

I have made Gatta Curry it was awesome but I wanted to make Gatta sabzi

Tarla Dalal Hi Smita, To make it a subzi add less water and curds and make it thicker.

01 Apr 16 12:30 PM

Foodie #651244

on 22 Mar 16 03:58 PM

Love this recipe...I once tried it at home...but forgot to add asafoetida in it..so didnot get that perfect taste..thanc to d app, now will make it again...

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Gatte ki Subzi

Gatte ki Subzi recipe - How to make Gatte ki Subzi

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